This chapter discusses the use of lavender in savory dishes, freezing herbs like rosemary, and the science behind freezing food to preserve its quality and freshness. It explains the benefits of freezing food to prevent molecule breakdown, maintain freshness, and enhance safety, especially for items like fish. The conversation also covers proper methods of defrosting food, utilizing crisper drawers in refrigerators, and the functionality and limitations of air fryers.
Dave is revisiting some of his favorite episodes and interviews for his ‘Best of Dave Chang Show’ series. In this episode, after appearing in one of our most popular episodes ever—“Debunking Microwave Myths”—Boston University professor Greg Blonder rejoins the show to discuss the science behind nonstick pans, stainless steel, and other household cooking items.
Hosts: Dave Chang and Chris Ying
Guest: Greg Blonder
Producers: Isaac Lee and Victoria Valencia
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